1. Roast the pork elbow with fire until the skin is golden, soak it in cold water, take it out, cut a knife on the bone of the elbow, and then put it in a boiling water pot for a while to take it out; Wash green onions and cut into sections; Wash ginger and slice; Chop garlic for later use.

2, put the pot on fire, stir-fry the pot with onion and ginger, cook Shao wine, add soy sauce and sugar, add water and elbow. Put into a cloth bag filled with Zanthoxylum bungeanum, Illicium verum, Cinnamomum cassia, Amomum villosum, Amomum cardamom, Flos Caryophylli, Glycyrrhrizae Radix, Fennel and Pericarpium Citri Tangerinae, and boil.

3. Clean the floating foam in the soup pot and cook it slowly on low heat until the pork elbow is cooked. Take out the bar bone and put it in a large plate to cool.

4, Wanghuo will stimulate the sauce to collect juice until it is thick, add monosodium glutamate, and after it is slightly cool from the fire, brush the sauce on the elbow skin repeatedly and evenly, and finally brush a layer of sesame oil for later use.

5. Replace the sauce elbow with elbow flower. Sprinkle coriander segments on the ingredients and mix with minced garlic. Serve in Chili oil pan.